Monthly Archives: April 2012

By engaging students in local activities and clubs it allows youth the opportunity to realize their own potential and unique skills.

Skills Canada – Helping Youth Discover Careers in Skilled Trades
Demonstrating to young people that other options exist for achieving financial, personal and social success is at the root of Skills/Compétence Canada’s (S/CC) mission. As a national, not-for-profit organization we work with employers, educators, labour groups and governments to promote skilled trades and technology careers among Canadian youth. We have a unique position with offices in all provinces and territories which enables us to work closely with young people to help them discover their future career paths. By engaging students in local activities and clubs it allows youth the opportunity to realize their own potential and unique skills.

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At a young age Melissa Creede became an expert in her field. When she joined Delphi Group in 1997, an environmental consulting firm, she encountered the emerging discussions about climate change and was hooked. The issue was like a well-plotted novel; there were characters, money, politics, technology and an international appeal.

“I felt connected with the globe, the physical part of the globe and the people and culture of the globe, as well,” says Melissa, now 42.

We see the need to educate the next generation in commerce, marketing, and finance, and to do this in a university that inspires and prepares future leaders with skills complemented by ethics, integrity and service. ~ Peter Redekop, CMU

Canadian Mennonite University launched its new Redekop School of Business in Winnipeg in the fall of 2011. The school was made possible through a significant gift of the Redekop family of the Fraser Valley in British Columbia.

A talented chef/coordinator and a new culinary arts graduate share their insights and experiences within the creative and fast-paced culinary industry.

By Julia Poole

What makes a good chef? A passion for cooking, artistic ability, lots of focus, willingness to work long hours and eagerness to learn. Trevor Bailey – the co-operative educational coordinator for the hospitality department at Red River College – recommends that students fresh out of culinary school work under a talented head chef at a good restaurant for three or four years to further develop the skills they learned in culinary school. Trevor does not recommend that people acquire head chef positions immediately upon graduating. In culinary school, regardless of how much previous cooking experience they have, students are taught everything from scratch. Students are taught the ‘language’ of cooking. Trevor says, “They learn introductory, advanced and specialty culinary skills which are designed to prepare students to meet the challenges of an increasingly sophisticated and demanding hospitality industry.” Students learn lab work and theory from eight in the morning to four in the afternoon (like a full time job). “Red River College [supplies] the entire industry with quality trained students,” Trevor says.

Vanessa Heron was born to be a fashion designer. The granddaughter of an Italian tailor and a seamstress, she grew up sketching, creating and cultivating a love for fashion, particularly evening wear and haute couture. Her family provided her with a basic foundation in drafting and tailoring. Vanessa further studied pattern making, sewing, and fashion illustration while still in high school. After graduating from Balmoral Hall School for Girls in 2004, she was accepted to Ryerson’s fashion design program in Toronto.